Crockpot Orange Chicken

Tender, sweet, and tangy orange chicken cooked slow and low to perfection in a crockpot. A healthier, homemade alternative to takeout favorite!

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 4

Course: Dinner, Main Course

Cuisine: Asian-American

Calories: 410

Ingredients Method Notes

Ingredients

For the Chicken

1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
1 tsp Salt
0.5 tsp Black pepper

For the Orange Sauce

1 cup Orange juice Freshly squeezed preferred
0.5 cup Brown sugar Packed
0.25 cup Soy sauce Low sodium
2 Tbsp Rice vinegar
1 Tbsp Ginger Freshly grated
2 cloves Garlic Minced
1 Tbsp Cornstarch For thickening
2 Tbsp Water Cold
1 tsp Orange zest

For Serving

2 Tbsp Green onions Sliced, for garnish
Cooked white rice For serving

Method

Instructions

Place the cubed chicken into the basin of a 4 or 6-quart slow cooker. Season lightly with salt and pepper.
In a medium bowl, whisk together the orange juice, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and orange zest until the sugar is mostly dissolved.
Pour the orange sauce mixture evenly over the chicken in the slow cooker. Stir lightly to coat.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
In a small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry. Stir the slurry into the slow cooker contents.
Increase the slow cooker setting to HIGH (if using LOW previously) and let it cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened significantly.
Serve the Crockpot Orange Chicken hot over steamed white rice, garnished with sliced green onions.

Notes

For a thicker sauce, use 1.5 Tbsp of cornstarch instead of 1 Tbsp. Ensure the chicken is fully submerged in the sauce before cooking to keep it moist.